Classic Normandy Apple Tart

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A signature dessert of Normandy, this rustic apple tart combines a buttery shortcrust shell, a thin layer of spiced apple compote, neatly fanned apple slices, and a Calvados-spiked cream custard that bakes into a silky, lightly caramelized top. The region's apple orchards and apple brandy tradition shine in every slice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 45 gCarbs
• 3 gFiber
• 28 gSugar
• 5 gProtein
• 95 mgSodium
• 180 mgPotassium
• 50 mgCalcium
• 1.5 mgIron
• 6 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the Sweet Shortcrust Pastry

• 1 1/4 cups (160 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1/4 teaspoon fine sea salt

For the Apple Compote Base

• 2 medium tart apples, peeled, cored, and chopped
• 2 tablespoons granulated sugar
• 1 tablespoon water
• 1 tablespoon Calvados or apple brandy

For the Calvados Cream Custard

• 3/4 cup (180 ml) heavy cream
• 1/3 cup (65 g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons Calvados or apple brandy
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon

For the Topping and Glaze

• 3 medium firm tart apples (such as Granny Smith, Boskoop, or Reinette), peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 tablespoons apricot jam, for glazing (optional)

Directions

1. Make the pastry: in a bowl, whisk the flour, sugar, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in the egg yolk, then add ice water a tablespoon at a time until the dough just comes together. Shape into a disc, wrap, and refrigerate for 30 minutes.
2. On a lightly floured surface, roll the chilled dough into a 12-inch round and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill for 15 minutes. Preheat the oven to 375°F (190°C).
3. Blind bake the shell: line the pastry with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake 5 more minutes until pale golden. Reduce oven temperature to 350°F (175°C).
4. While the shell bakes, make the compote: combine the chopped apples, sugar, and water in a small saucepan over medium heat. Cook, stirring, for 8 to 10 minutes until very soft. Mash with a fork or potato masher, stir in the Calvados, and spread evenly over the warm tart shell.
5. Arrange the thinly sliced apples on top of the compote in overlapping concentric circles, working from the outside in. Brush the slices with half of the melted butter.
6. Whisk the cream, sugar, eggs, egg yolk, Calvados, vanilla, and cinnamon together until smooth. Pour the custard slowly and evenly over the apples, allowing it to settle between the slices. Brush the tops of the apples with the remaining melted butter and sprinkle with the tablespoon of sugar.
7. Bake at 350°F (175°C) for 35 to 40 minutes, until the custard is just set with a slight jiggle in the center and the top is deep golden. If the crust browns too quickly, shield the edges with foil.
8. Cool the tart completely in the pan on a wire rack, at least 2 hours. If desired, gently warm the apricot jam with 1 teaspoon of water and brush over the apple slices for a glossy finish. Serve at room temperature.

Cook’s Notes

• Choose firm, tart apples that hold their shape when baked; Norman Reinette or Boskoop are traditional, but Granny Smith is a reliable substitute.
• Calvados is the classic spirit here, but a good apple brandy, dark rum, or even apple cider can be used in equal measure.
• Chill the pastry thoroughly before rolling to prevent shrinking, and always blind bake the shell so the bottom stays crisp under the custard.
• Pull the tart from the oven when the center still has a faint wobble; the residual heat will finish setting the custard without overcooking the eggs.
• Serve at room temperature, not warm, to let the custard fully set and the apple flavor deepen. A dollop of crème fraîche is the traditional accompaniment.

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